Bell Pepper, Mushroom and Chorizo Linguine
with Tomato Sauce
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
60 grams
Diced Chorizo
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt.
b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo, sliced pepper and mushrooms. Fry until golden, 4-5 mins.
c) Add the garlic and cook for 30 secs more.
a) Stir in the passata, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
b) Bring to the boil and simmer until thickened, 4-5 mins.
a) Once the sauce has thickened, add the cooked pasta to the pan and toss to coat in the sauce.
b) Stir through half the cheese until melted. Add a splash of water if it's a little too thick.
c) Season to taste with salt and pepper if needed.
a) Share the linguine between your bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
